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Kiwi fruit acetic acid beverage and preparation process thereof

A technology of beverage preparation and kiwi fruit, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of no combination of kiwi fruit, and achieve the effect of increasing appetite, eliminating fatigue, and moderate sweetness

Inactive Publication Date: 2018-03-09
河南浩明饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing kiwi fruit drinks are mostly kiwi fruit juice, and kiwi fruit is not combined with acetic acid

Method used

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  • Kiwi fruit acetic acid beverage and preparation process thereof

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Effect test

Embodiment 1

[0023] The invention provides a kiwi fruit acetic acid beverage, which is composed of the following raw materials in parts by weight: the beverage is composed of the following raw materials in parts by weight: 100 parts of distilled water, 60 parts of kiwi fruit, 40 parts of hawthorn, 4 parts of glucoamylase, pectinase 2 parts, 3 parts of bifidosaccharide, 1 part of xanthan gum, 10 parts of acetic acid bacteria.

[0024] The present invention also provides a preparation process of kiwifruit acetic acid beverage. The specific steps of the preparation process are as follows: S1: remove the core of hawthorn, add 90 parts of distilled water for beating, add 1 part of pectinase, and place in a constant temperature oscillator in a water bath at 50 Enzymatic extraction at ℃ for 2 hours, extract the hawthorn juice, and store it for later use; S2: Peel and slice the kiwi fruit, put it into the remaining distilled water and pre-boil the kiwi fruit pulp to destroy the enzyme activity in t...

Embodiment 2

[0026] The invention provides a kiwi fruit acetic acid drink, which is composed of the following raw materials in parts by weight: 200 parts of distilled water, 80 parts of kiwi fruit, 60 parts of hawthorn, 6 parts of glucoamylase, pectinase 4 parts, stevioside 5 parts, pectin 3 parts, acetic acid bacteria 15 parts.

[0027] The present invention also provides a preparation process of kiwi fruit acetic acid beverage. The specific steps of the preparation process are as follows: S1: remove the core of hawthorn, add 120 parts of distilled water for beating, add 3 parts of pectinase, and place in a water bath constant temperature oscillator at 60 Enzymatic extraction at ℃ for 3 hours, extract hawthorn juice, and store for later use; S2: Peel and slice the kiwi fruit, put it in the remaining distilled water and pre-boil the kiwi fruit pulp to destroy the enzyme activity in the kiwi fruit; S3: Cool to 45 °C Add the remaining pectinase to decompose the pectin in the kiwi fruit into ...

Embodiment 3

[0029] The invention provides a kiwi fruit acetic acid beverage, which is composed of the following raw materials in parts by weight: 150 parts of distilled water, 70 parts of kiwi fruit, 50 parts of hawthorn, 5 parts of glucoamylase, pectinase 3 parts, 4 parts of aspartame, 2 parts of diol propionate, 13 parts of acetic acid bacteria.

[0030] The present invention also provides a preparation process of kiwifruit acetic acid beverage. The specific steps of the preparation process are as follows: S1: remove the core of hawthorn, add 100 parts of distilled water for beating, add 2 parts of pectinase, and place in a water bath constant temperature oscillator at 55 Enzymatic extraction at ℃ for 2.5 hours, extract the hawthorn juice, and store it for later use; S2: Peel and slice the kiwi fruit, put it into the remaining distilled water and pre-boil the kiwi fruit pulp to destroy the enzyme activity in the kiwi fruit; S3: Cool to 40 °C When adding the remaining pectinase, the pect...

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Abstract

The invention discloses a kiwi fruit acetic acid beverage and a preparation process thereof and belongs to the technical field of acetic acid beverages. The beverage is prepared from the following rawmaterials in parts by weight: 100-200 parts of distilled water, 60-80 parts of kiwi fruits, 40-60 parts of hawthorns, 4-6 parts of a saccharifying enzyme, 2-4 parts of pectinase, 3-5 parts of a sweetening agent, 1-3 parts of a stabilizer and 10-15 parts of acetic bacteria. The kiwi fruit acetic acid beverage disclosed by the invention is pure in taste, moderate is sweetness and free of foreign smells, and can supplement vitamins, amino acids and lutein needed by a human body if being drunk for a long time. The kiwi fruit acetic acid beverage disclosed by the invention plays roles of preventing heatstroke and cooling, helping produce saliva and slake thirst, promoting appetite and eliminating fatigue, and meanwhile has the functions of beautifying and protecting skin, detoxifying and preventing alcoholism and softening blood vessels.

Description

technical field [0001] The invention relates to the technical field of acetic acid beverages, in particular to a kiwifruit acetic acid beverage and a preparation process thereof. Background technique [0002] Kiwi has a soft texture and a sweet and sour taste. The flavor is described as a trio of strawberry, banana, and pineapple. In addition to organic substances such as kiwifruit, proteolytic enzymes, tannin pectin and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium, and 17 kinds of amino acids needed by the human body, kiwifruit also contains rich vitamin C, grape Acid, fructose, citric acid, malic acid, fat. Existing kiwi fruit drinks are mostly kiwi fruit juice, and kiwi fruit is not combined with acetic acid. For this reason, we have proposed a kind of kiwi fruit acetic acid drink and its preparation technology and put into use, to solve the above problems. Contents of the invention [0003] The object of the present invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/30A23V2200/32A23V2200/31A23V2200/318A23V2200/326A23V2200/334
Inventor 宁志华
Owner 河南浩明饮品有限公司
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